Overnight Tex-Mex Egg Bake

• 12 ounces bulk spicy pork sausage
• 5 cups frozen southern style hash brown potatoes, from 32 ounce bag
• 1 cun 4 . 5 ounces chopped green chili, undrained
• 3 cups colby monterey jack cheese, shredded (12 ounces)
• 6 eggs
• 1 1/2 cups milk
• 1/4 teaspoon salt
• 1 cup salsa

1. Spray 13X9 inch glass baking dish with cooking spray.
2. In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
3. Drain on paper towel.
4. Spread frozen potatoes in baking dish.
5. Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
6. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
7. Pour over potato mixture.
8. Sprinkle with remaining 1 1/2 cups cheese.
9. Cover and refrigerate at least 8 hours, but no longer than 12 hours.
10. Heat oven to 350.
11. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
12. Let stand 10 minutes,.
13. Cut into squares.
14. Serve with Salsa.

pork sausage, potatoes, green chili, colby monterey, eggs, milk, salt, salsa

Taken from www.food.com/recipe/overnight-tex-mex-egg-bake-525046 (may not work)